30-Minute Instant Pot Lentil Soup

There’s nothing more comfortable than a warm bowl of soup during these cold months. Grab your favorite fresh bread and dig into this creamy lentil soup and I am sure you will forget about those freezing cold temperatures.

This super creamy lentil soup is packed with flavors, aromas, and only takes at most 30-minutes to make. Spiced with whole cumin seeds and coriander…there really is no perfect warming spices for this soup. Topped with crunchy sprouts, red pepper flakes for a bit of spice, white sesame seeds, and a squeeze of lemon juice to brighten it up. 


If you don’t have an instant pot I highly recommend you to invest in one. Especially if you are a college student. Not only will it save you from buying a bunch of pots/pans, but it takes significantly less time to cook your meals. If I were to make this lentil soup on a stovetop it would have taken an hour opposed to 15 min. to cook. Crazy right? 

Simple saute a few vegetables, and toast the cumin seeds. Pour in the lentils. Add the tomato paste, diced tomatoes, and broth. Put on high pressure and cook for 15 minutes…yes I said only 15 minutes. Viola you have a perfect lentil soup! 


This recipe is….

  • Extremely easy 
  • Simple 
  • Flavorful 
  • Healthy 
  • Dorm & college-friendly 

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30-Minute Instant Pot Lentil Soup
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins

This super creamy lentil soup is packed with flavors, aromas, and only takes at most 30-minutes to make. 

Course: Main Course
Keyword: 30-minute meals, instant pot lentil soup, vegan
Servings: 4 people
Author: Taavi Moore
  • 2 minced garlic cloves
  • 1/4 white onion, diced
  • Pinch of salt
  • 1/2 tsp cumin seeds
  • 2 carrots, diced
  • 1 cup red lentils
  • 1 tsp tomato paste
  • 1 15 oz. can diced tomatoes
  • 4 cups vegetable broth
  • 1/2 tsp ground coriander
  • 1/2 tsp ground paprika
  • Lemon
  1. Turn on sauté setting on instant pot. Once heated, add oil. Add onion and garlic. Cook for 2-3 min. until fragrant and translucent. Add cumin seeds and salt and cook for 2 min. more to toast. 

  2. Add in carrots and cook for 3 min. Pour in red lentils, tomato paste, diced tomatoes, broth, and spices. Stir to combine. Seal lid. Turn settings to pressure cook on high pressure for 15 min. 

  3. Release pressure naturally. Take of lid and taste to adjust seasonings as needed (i.e.: salt). Squeeze in a bit of lemon. Serve with optional toppings: fresh sprouts, red pepper flakes, and white sesame seeds. 


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